Cheesy Taco Macaroni Bake
Dive into the ultimate comfort food experience with this Cheesy Taco Macaroni Bake, a hearty casserole brimming with bold Tex-Mex flavor. Perfectly tender elbow macaroni is combined with seasoned ground beef, a creamy blend of diced tomatoes, green chilies, and dreamy melted cream cheese. Layered with tangy cheddar and gooey mozzarella, this enticing dish bakes to golden, bubbly perfection in just 25 minutes. The addition of taco seasoning brings a zesty kick, while optional green onion garnish offers a fresh, colorful finish. Ideal for busy weeknights or family dinners, this irresistible taco-inspired pasta bake is a crowd-pleasing way to satisfy cravings. Easy to make, loaded with cheesy goodness, and packed with flavor, this casserole is bound to become a go-to favorite!
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Recipe Information
Ingredients
- 8 ounces Elbow macaroni
- 1 pound Ground beef
- 1 packet Taco seasoning
- 0.75 cup Water
- 1 can Diced tomatoes with green chilies (e.g., Rotel)
- 8 ounces Tomato sauce
- 4 ounces Cream cheese
- 2 cups Cheddar cheese, shredded
- 1 cup Mozzarella cheese, shredded
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 stalks Green onions, sliced (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set it aside.
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a large skillet over medium-high heat, cook the ground beef until browned and no longer pink, breaking it into crumbles with a spatula. Drain off any excess grease.
Stir in the taco seasoning and water to the cooked ground beef. Simmer for 2-3 minutes, allowing the seasoning to coat the meat evenly.
Add the diced tomatoes with green chilies and tomato sauce to the skillet. Stir to combine and bring the mixture to a gentle simmer.
Reduce the heat to low and add the cream cheese to the skillet. Stir until the cream cheese has melted and the mixture is creamy and smooth.
Season the sauce with salt and black pepper, adjusting to taste.
Combine the cooked macaroni with the sauce and stir until the pasta is evenly coated.
In the prepared baking dish, spread half of the macaroni mixture in an even layer. Sprinkle 1 cup of shredded cheddar cheese over the layer.
Add the remaining macaroni mixture on top and sprinkle the rest of the cheddar cheese along with the mozzarella cheese over the top.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
Remove the casserole from the oven and let it cool for 5 minutes before serving.
Garnish with sliced green onions, if desired, and serve warm.
Nutrition Facts
Calories |
622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.7 g | 51% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 1046 mg | 45% | |
| Total Carbohydrate | 35.9 g | 13% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 4.6 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 463 mg | 36% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 471 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
